242 / 308
242
BOWLS.
446.
Peel
a
lemon
or
orange
very
thin;
infuse
the
rind
in
a
cup
of
boiling
water
in
a
bowl;
add
some
borage-leaves,
some
cu-
cumber
slices,
some
sprigs
of
balm,
half
a
pound
of
sugar,
one
pint
of
sherry,
Madeira
or
Malaga
(or,
instead
of
this,
two
wine-
glassfuls
of
brandy),
and
two
bottles
of
cider;
put
the
bowl
on
ice
and
serve.
447.
Camane
JJorol.
To
one
pound
of
lump-sugar
add
two
bottles
of
Moselle
wine,
one
bottle
of
Burgundy
and
two
bottles
of
champagne
;
cover
the
bowl
well
and
put
it
on
ice.
448.
Sljerrg
Barol.
The
rind
of
six
lemons
is
infused
four
hours
in
one-fourth
quart
of
boiling
water;
pour
this
water
in
a
bowl;
add
the
juice
of
two
lemons,
one
pint
of
sherry,
three
gills
of
old
Jamaica
rum,
three
gills
of
brandy,
one
pound
of
lump-sugar,
three
pints
of
cold
water,
and
one
pint of
boiling
milk;
mix
everything
thoroughly;
strain
it
through
flannel,
and
put
it
for
four
hours
on
ice.
449.
<nglt01)
Claret
Boiol.
Peel
an
orange
and
cut
it
in
slices,
likewise
half
a
cucumber;
add
a
few
sprigs
of
borage
and
balm,
two
or
three
tablespoonfuls
of
pulverized
sugar,
a
wineglassful
of
brandy,
or
two
glasses
of
sherry,
two
bottles
of
claret,
and
a
bottle
of
Seltzer;
stir
every-
thing
well,
put
it
two
hours
on
ice,
and
strain
before
serving.
450.
nglisl)
in
JBowL
Put
the
rind
of
a
thinly
peeled
lemon
and
its
juice
in
a
tureen,
add
three
tablespoonfuls
of
powdered
sugar,
and
one
quart
of
water,
and
let
it
stand
an
hour;
pour
over
it
one
pint
of
Old
Tom
gin,
a
wineglassful
of
maraschino,
three
tablespoonfuls
of
shaved
ice,
and
a
bottle
of
Seltzer,
and
serve.